GINNA PARSONS: Feeling fine, thank you very much

I think I may have dodged the stomach bug this weekend. My husband, Charlie, had it last month and I managed to miss it that time. But Sunday, waves of nausea kept sweeping over me, and I vacillated between feeling lousy and feeling fine. In the end, feeling fine won out.

We had made plans to attend a Super Bowl party, but we chucked those and decided to stay home, to be on the safe side. I had bought the ingredients to make a few party dishes and in the course of the day, I was able to pull two of them together.

This dip is one I culled from several recipes on the Internet. We ate it with baked Scoops on Sunday while watching the (yawn) game, but on Monday, I used it as a side dish. It’s low on fat and calories, but big on flavor.

Preheat oven to 375 degrees. Heat the oil in a sauté pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.

Roughly chop artichoke hearts and place in a large bowl with spinach, yogurt, mayonnaise, cream cheese, Mozzarella, salt, pepper and pepper flakes. Stir until well combined. Add cooled onion-garlic mixture and stir to incorporate. Transfer mixture to a greased 8-inch square baking dish. Sprinkle with Parmesan. Bake for 15 to 20 minutes or until heated through. Serve with baked Scoops, pita wedges or crudites.